Fiesta Chicken Dip Recipes

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside., In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.

Steps:

• Cook on high in the slow cooker for 4 hours or 6 on low. Shred the chicken with a hand mixer. Trust me, it's so much easier to do it with the hand mixer!

Steps:

• Preheat oven to 350 degrees.
• Spray non-stick cooking spray in 13x9 baking dish.
• Set aside 1/2 cup shredded cheese and 1/2 cup chopped chicken.
• Place the rest of ingredients in a large mixing bowl and using electric mixer, mix until well blended.
• Pour mix into baking dish.
• Bake for 30-40 minutes or until bubbly; let stand 10 minutes before serving.
• Sprinkle reserved cheese and chicken on top.
• Add about 1/2 cup each of chopped tomatoes,green onions and/or jalapenos if desired.
• Serve with Tortilla chips.

Steps:

• 1. Heat oven to 350 degrees F.
• 2. Mix first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
• 3. Spread onto bottom of 9-inch pie plate.
• 4. Bake 25 minutes or until heated through. Top with remaining shredded cheese, tomatoes and olives.
• 5. *Serving suggestion: Serve this flavorful dip with assorted crackers or a variety of colorful cut-up fresh vegetables, such as red and green pepper strips, and celery sticks.

Steps:

• Heat oven to 350°F.
• Toss chicken with hot sauce; set aside. Combine cream cheese, sour cream, onions and 1/2 cup shredded cheese in medium bowl. Stir in chicken.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.
• Serve with chips.

Steps:

• Saute green pepper and onion in olive oil until tender.
• Add chili powder, salt, pepper and cumin.
• Cook for a few minutes, remove from heat and set aside.
• In a separate bowl, beat cream cheese until smooth.
• Add cream of chicken soup, Rotel and jalapeno pepper.
• Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
• Transfer to a greased 11 x 7 pan.
• Sprinkle with green onion and remaining cup of cheese.
• Bake uncovered at 350 degrees for 25 - 30 minutes.
• Serve with Tostito chips.

Steps:

• Preheat oven to 350°F Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and onions in medium bowl. Add chicken; mix well. Spread into small casserole dish or 9-inch pie plate. Bake 25 minutes or until heated through. Top with remaining 1/2 cup of shredded cheese. Serve with chips.